Chapter 9 Word Scramble
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| Question | Answer |
| What are the "the flow of food" objectives? | How to prevent cross-contamination.How to prevent time-temperature abuse.How to use the correct kinds of thermometers to take temperatures |
| How to keep safe food throughout the flow of food? | Prevent cross-contamination. Prevent time-temperature abuse |
| Talking about Preventing cross contamination; how we can separate equipment? | Use separate equipment for each type of food |
| How we can clean and sanitize? | Clean and sanitize all work surfaces, equipment, and utensils after each task |
| What characteristic has Prep food at different times? | Prepare raw meat, fish, and poultry at different times than ready-to-eat food. |
| What characteristic has Buy prepared food? | Buy food items that don’t require much prepping or handling. |
| What could be the temperature? | 41°F and 135°F 5°C and 57°C |
| Characteristic of Thermocouples and Thermistors? | Measure temperature through a metal probe.Display temperatures digitally.Come with interchangeable probes. Have a sensing area on the tip of their probe. |
| Some characteristic of Infrared? | Used to measure the surface temperature of food and equipment. Hold as close to the food or equipment as possible |
| Time-Temperature Indicators (TTI)? | Monitor both time and temperature. Are attached to packages by the supplier.A color change appears on the device when time-temperature abuse has occurred |
Created by:
Jenny Valeriano
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